Roasted Chimichurri Parsnips

Parsnips look like white carrots, but taste like magic. They are peppery, slightly floral, and just a tiny bit sweet. I love them pureed or in soups, but simply roasted is one of the easiest and best ways to prepare them.

And if you want to take them up a notch even further? Toss them with some freshly made chimichurri sauce!

Toss parsnips with olive oil and arrange on a baking sheet making sure not to crowd pan (use 2 pans if needed). Season generously with salt and black pepper.

Roast 15 minutes, toss once, then roast an additional 10 minutes.

While the parsnips roast, make the sauce.

In a food processor, combine all the sauce ingredients except the oil, and pulse just until everything is coarsely ground. Place in a bowl and add oil, stirring to combine well. Taste and add more salt and/or pepper as needed.